Latest reviews about Fresh or Butcher Shop Venison

AnnaBanana says "Sometimes you've just got to take the plunge!" about Fresh or Butcher Shop Venison

AnnaBanana — Tue, 02 Sep 2008 12:46:45 GMT

Last autumn, I visited the beautiful little town of Cresco, Iowa, the place where my mother had lived as a little girl. Grandpa Fiske had been the proprietor of a successful general store and had built a beautiful house for him and his family there during the early part of the 20th Century. I got to see those places and I also got to meet Kathy and Chuck, owners of the Cresco Motel. We got to be great friends and they were wonderful to me. Among many other gestures of friendship, they invited me to dinner the day before I left. At the appointed hour, we gathered in the part of the motel which was their home -- the sort of immaculate, beautifully decorated and well appointed nest which you would expect to find in small-town Iowa. Still, I was a little apprehensive about dinner because the main course was going to be something I had never eaten before ... venison.

In that part of the country, hunters still bag and butcher their own venison which they then eat as their main meat...

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kid-kansas says "A very lean meat that is versatile and delicious!!" about Fresh or Butcher Shop Venison

kid-kansas — Sat, 30 Aug 2008 01:00:47 GMT

One of the up and comers in meats is one I have been eating for over 45 years and it never disappoints me. Venison is a very lean meat and can be cooked many different ways. You can make sausage from it but because there is not a lot of fat many people add pork to make sausage from it.

Cooking Venison

My favorite way to prepare venison is chili and it has to be 3 alarm chili at that. The best cut to use would be either the loin or a shoulder roast cut up into bite sized cubes. Of course for many people Venison is too gamy tasting but I have found a way to get around that. After you cut your pieces place them in a large ziploc bag and pour in 1 bottle of Zesty Itailan dressing, burp the air out of the bag and place in your refrigerator for 24 hours.

This will not only tenderize the meat but it also removes some of the gamy taste of the meat. Then simply make your chili as you normally do and get ready for an explosion of flavor when it is done. Another of my favorites is to get some butterfly......